Torshi Kalam (Pickled Red Cabbage)

Mehri
3 Reviews (5.00 out of 5)

This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes. Unlike other pickles, it does not need couple of days to be ready to serve. You can serve it right after preparing.
Course
Serves 2 Cup
Prep time
15m
Cook Time
15m

Ingredients

  • 500 Grams
    red cabbage
  • 2 Cups
    red vinegar
  • 1 Cup
    sugar

Instructions

  1. Shred the cabbage and place in a pot.

  2. Add the vinegar and sugar to the cabbage and simmer on low heat until the liquid has reduced by about half and cabbage is tender.

  3. Allow it to cool down and it´s ready to serve.
    If you keep it in a jar and seal, It will last for a month in fridge.

3 reviews for Torshi Kalam (Pickled Red Cabbage)

  1. Anonymous

    ()

    Sounds good can’t wait to make it

    • Marzie

      ()

      I’m sure you will like it.

  2. tahereh

    ()

    عالی

  3. ANASTASSIA
    5

    ()

    I always wanted to cook Persian food. Now I can! THank you for sharing recipe

  4. Serpah

    ()

    What is red vinegar? Is this red wine vinegar?

  5. Fernando Serr
    5

    ()

    This recipe is amazing! I’d tried here in Brazil.

  6. Kathryn
    5

    ()

    Really good, certainly the best red cabbage recipe I’ve made

  7. Nicola Valenta

    ()

    Love it.. easy to make and keeps well

  8. base

    ()

    Torshi is made by bacteria by way of fermentation. This is a recepy for pseudo-torshi made by heat.

Add a review